Sweet Potatoes - Apricot
Sweet potatoes paired with apricots, pecans, and warm spices create a comforting dish perfect for holiday dinners or family gatherings, blending sweetness and crunch.
Ingredients
Instructions
- Cut the sweet potatoes in half and place them in a greased 10 x 6-inch glass dish in a single layer.
- Drain the apricots, reserving 1 cup of the syrup.
- In a saucepan, combine the brown sugar, cornstarch, salt, cinnamon, orange peel, and the reserved apricot syrup.
- Cook the mixture over medium heat, stirring until it comes to a boil.
- Boil for 2 minutes to thicken.
- Add the apricots, butter, and pecan halves to the saucepan and stir well.
- Pour the apricot mixture over the sweet potatoes in the dish.
- Bake uncovered for about 25 minutes at 375°F.
Tips & Substitutions
For a richer flavor, consider using fresh sweet potatoes instead of canned ones. If you don't have brown sugar, you can substitute with regular granulated sugar, though the flavor will be slightly less deep. For added texture, try adding some mini marshmallows on top during the last few minutes of baking. This dish also pairs well with Mashed Sweet Potatoes.
Serving Suggestions
This sweet potato and apricot dish makes a delightful side for holiday meals or family gatherings. It pairs beautifully with roasted meats or can be served alongside a fresh salad for a lighter meal. Consider serving with a dollop of whipped cream or vanilla ice cream for dessert. For more delicious sides, check out other American recipes.
Storage & Reheating
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, cover the dish with foil to prevent drying out, and warm it in the oven at 350°F until heated through or microwave in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potatoes - Apricot contains roughly 738 calories, with 4g protein, 123g carbohydrates, and 27g fat. It is a good source of calcium (15% of the Daily Value) and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 1500mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of canned?
Yes, you can use fresh apricots if they're in season. You'll need to peel and slice them, and you'll want to add a bit of extra syrup or water to mimic the liquid from canned apricots. Adjust the sweetness based on your taste.
What can I substitute for pecans?
If you're allergic to pecans or prefer a different nut, walnuts or hazelnuts make excellent substitutes. You can also leave the nuts out entirely for a nut-free version. Just remember to adjust the cooking time slightly if omitting them.
Is this dish suitable for vegan diets?
To make this dish vegan, simply replace the butter with a plant-based alternative like coconut oil or vegan margarine. Ensure that any other ingredients, like the canned sweet potatoes and apricots, do not contain any animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).